Mandarin Pancakes

Place flour in a medium bowl. Pour boiling water over flour, and stir using a chopstick until combined. (Mixture will still be quite crumbly and shaggy.) Transfer flour mixture to a very lightly floured work surface; press together, and knead until smooth, 6 to 8 minutes (very lightly flour hands and work surface, as needed, if mixture is too sticky). Cover dough with a damp cloth, and let rest at least 30 minutes or up to 6 hours.

Roll dough into a 12-inch log; cut into 12 equal pieces. Cover with a damp cloth. Flatten each piece into a disk using the heel of your hand. Roll each disk into a 4-inch-wide x 1/8-inch-thick round. Brush top of each disk with sesame oil; place 1 disk on top of a second disk, oiled sides facing up. Pat and roll stacked dough into 6-inch-wide x 1/8- to 1 1/6-inch-thick round; very lightly flour surface, and flip dough as needed while rolling. Repeat with remaining dough to create 6 total pancakes. (Cover dough with a damp towel to keep from drying out while cooking pancakes.)

Heat a large nonstick skillet over medium. Place 1 pancake in skillet, and cook until blistered and browned on 1 side, 30 seconds to 1 minute. Flip pancake, and cook until blistered and browned on second side, 30 seconds to 1 minute. Transfer cooked pancake to a platter, and peel apart (you’ll now have 2 pancakes); loosely cover with aluminum foil, and keep warm. Repeat process with remaining dough. Serve while still warm with roast duck. Leftover pancakes can be wrapped and stored at room temperature for up to 1 day.